Baked eggs with croissants and jam
Recipe type: Breakfast
With light buttery croissant and sweet berry jam, this baked eggs dish is a 'fantastique' twist on the traditional.
- 3 store-bought croissants
- raspberry jam
- 5 eggs
- ⅓ cup milk
- 1 tablespoon brown sugar
- Preheat oven to 160°C. Place four lightly greased 1-cup capacity ovenproof ramekins on a baking tray.
- Tear croissants into large pieces and spread each piece with a little raspberry jam. Divide the croissant pieces between the ramekins.
- Whisk together eggs, milk and brown sugar and divide evenly among ramekins. Bake for 30-35 minutes or until cooked through. Serve warm and sprinkled with a little cinnamon, if desired.
If starting to brown too much while cooking, cover with foil.